New Year's Eve at Graceful Rose

Graceful Rose is hosting a New Year’s Eve celebration on Tuesday, December 31. Guests will have two seating options. The ‘early-bird’ seating is a three-course dinner beginning at 5 p.m. Cost is $50 per person, plus tax and gratuity. The ‘ball-drop’ seating will begin at 9 p.m. It includes a five-course dinner and includes unlimited champagne, live music and party favors. Cost is $80 per person, plus tax and gratuity. Reservations are recommended and can be made by calling the restaurant at 631-509-1792. Menu choices include:
 

First Seating
Amuse Bouche
Potato Bisque
Spoonbill caviar, crème fraiche and chive

First Course
Lobster Tortellini
House made tortellini filled with Maine lobster and baby heirloom tomatoes with roasted garlic sauce

Truffled Brie
Layered Brie with mascarpone cheese and black truffles with hot polenta

Second Course
Murray Chicken Breast
Stuffed with roasted chestnuts, pistachio, black truffles, smashed parsnips and baby carrots with a Chianti demi-glace

Salmon
Hoisin lacquered, tempura shallots and herb-roasted fingerling potatoes with lime beurre blanc

Third Course
Opera Cake
Chocolate sponge, coffee butter cream, chewy almond dacquoise and deep chocolate ganache

Yuzu Lime Cheesecake
Fresh squeezed yuzu, Key lime and grapefruit juice, kaffir lime zest and tangy cream cheese

Second Seating

Amuse Bouche

Potato Bisque
Spoonbill caviar, crème fraiche and chive

First Course
Lobster Tortellini
House made tortellini filled with Maine lobster and baby heirloom tomatoes with roasted garlic sauce

Truffled Brie
Layered Brie with mascarpone cheese and black truffles with hot polenta

Salad Course
Roasted beets, grilled Anjou pears, goat milk feta cheese and candied walnuts with red wine shallot vinaigrette

Second Course
Lobster Veloutee
Classic lobster bisque, crème fraiche, dill

Third Course
Murray Chicken Breast
Stuffed with roasted chestnuts, pistachio, black truffles, smashed parsnips and baby carrots with a Chianti demi-glace

Salmon
Hoisin lacquered, tempura shallots and herb-roasted fingerling potatoes with lime beurre blanc

Beef Tenderloin
Grilled filet mignon, glazed baby fennels and roasted potatoes with Brie cheese fondue and black truffles

Fourth Course
Molten Chocolate Cake
Chocolate cake with a dark chocolate truffle filling served warm with house made vanilla gelato

Yuzu Lime Cheesecake
Fresh squeezed yuzu, key lime and grapefruit juice, kaffir lime zest and tangy cream cheese

Fifth course
Petit Fours
Crème brulee, lemon cream shortbread, sao tome chocolate barquette, apple tart tatin, Grand Marnier salambo, crunchy chocolate coffee diamond, raspberry passion fruit barquette and berry dacquoise